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Italian-Seasoned Baked Eggplant

Rated as 3.92 out of 5 Stars
0

"This recipe gives you a simple breading technique for baked eggplant. Use whatever seasoning or combination of seasonings you like, as long as it's 1 teaspoon total."
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Ingredients

45 m servings 68
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Brush olive oil onto a baking sheet.
  2. Mix flour, cornmeal, Italian seasoning, salt, and paprika together in a wide, shallow bowl. Pour milk into a separate wide, shallow bowl.
  3. Dip each eggplant slice into milk and then press into the flour mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded eggplant onto prepared baking sheet. Brush tops of eggplant slices with olive oil.
  4. Bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more.

Footnotes

  • Nutritional Disclaimer:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts


Per Serving: 68 calories; 2.8 8.9 1.7 2 106 Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Yum! I love this--as a snack or as a filling for sandwiches. Instead of dipping in milk, however, I brushed with olive oil then dipped in the topping. It was cooked a bit longer--was helping ...

Most helpful critical review

I was so excited about trying this recipe as all 3 reviews were 5's. Well, not sure what happened but mine didn't turn out as well. I kept to the recipe, only change was I forgot to oil the pa...

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Yum! I love this--as a snack or as a filling for sandwiches. Instead of dipping in milk, however, I brushed with olive oil then dipped in the topping. It was cooked a bit longer--was helping ...

I was so excited about trying this recipe as all 3 reviews were 5's. Well, not sure what happened but mine didn't turn out as well. I kept to the recipe, only change was I forgot to oil the pa...

I don't like to stink up the house frying. This tasted so good and it was so easy. Will try this with zucchini.

This was so good! Crispy on the outside, creamy on the inside. Fast & easy.

Easy to make, not many ingredients and tasted pretty good.

I found this to be fairly tasteless and dry. If I make it again, I'll serve it with pasta sauce (we didn't have any on hand today). It would probably also be better with more seasonings and mayb...

Good consistency of the eggplant. Cooked perfectly. The only change I made was I used Italian bread crumbs instead of those in the recipe. Nice & crisp vegetables.

Simple recipe with great results. Next time, I will brush the eggplant with more oil when I flip them since I still had some flour on the outside.

Catastrophe. The eggplant was soggy and the flour only added dryness. Will go back to pan frying in future.